$69.95 – $77.50 Incl. GST | Milled or Unmilled | Dry or Liquid Yeast – you take your pick!
Pull over! Stop the Truck! This Hazy Trucker NEIPA or Double IPA is a velvet sledgehammer. Soft bitterness and tropical Juicy Hops including El Dorado, Equanot and Galaxy fermented down low by GY054 Vermont IPA GigaYeast resting on soft pillow of Gladfield Ale Munich and Wheat Malt and Harraways Rolled Oats…hmmm? Sounds like a meal in a glass!
Feeling like it’s time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker? Well, what are you waiting for? Get your brewing on! cheers #brewhappy #drinkhappier #enjoyresponsibly
Driving a semi all night you can start to feel a little Hazy! Time to pull over, find a truck stop, or a place to rest your head and fill you belly with some grub and maybe wash it down with something that is going to not only taste great but help you sleep like a baby. Hazy Trucker – NEIPA or Double IPA is here to do just that and won’t let you down. It has so many tropical hops in it you will think its a fruit bomb and it hides its alcohol oh so well behind a full malty body and a well-balanced soft bitterness.
Feeling like it’s time to park up the semi-trailer and get hit by a Hazy Trucker? Well, what are you waiting for? Get your brewing on with this bad boy!
Batch & Boil
- Batch Size: 19 Litres
- Boil Time: 90 mins
- OG 1.078
- FG 1.012
- IBU 80
- ABV 8.7%
- Colour 14.4 EBC
- Balance – 1.032 IBU/SG Bitterness Ratio
Amt Name Colour % Grist
4.25 kg Gladfield Ale Malt (6.0 EBC) 65%
1.00 kg Gladfield Munich Malt (15.5 EBC) 15 %
0.65 kg Gladfield Wheat Malt (4.2 EBC) 10 %
0.65 kg Harraways Rolled Oats (2.8 EBC) 10%
6.55 Kg TOTAL 14.4 EBC 100%
Amt Name Alpha Acids When Time IBU
20 g Topaz [17.20 %] First Wort 20 mins 27 IBUs
20 g El Dorado [13.90 %] Steep/Whirlpool 20 mins 10 IBUs
20 g Equanot [14.70 %] Steep/Whirlpool 20 mins 10 IBUs
20 g Galaxy [16.10 %] Steep/Whirlpool 20 mins 11 IBUs
10 g El Dorado [13.90 %] Steep/Whirlpool 40 mins 7 IBUs
10 g Equanot [14.70 %] Steep/Whirlpool 40 mins 8 IBUs
10 g Galaxy [16.10 %] Steep/Whirlpool 40 mins 8 IBUs
35 g El Dorado [13.90 %] First Dry Hop 5 Days 0 IBUs
35 g Equanot [14.70 %] First Dry Hop 5 Days 0 IBUs
35 g Galaxy [16.10 %] First Dry Hop 5 Days 0 IBUs
35 g El Dorado [13.90 %] Second Dry Hop 5 Days 0 IBUs
35 g Equanot [14.70 %] Second Dry Hop 5 Days 0 IBUs
35 g Galaxy [16.10 %] Second Dry Hop 5 Days 0 IBUs
- Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
- Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
- Add first wort hop addition.
- Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
- Fly sparge slowly with 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
- The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss.
- At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition.
- After 20 mins add the second hop stand additions.
- After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
- Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
- On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
- Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
- Chill the wort rapidly to 18 °C (65 °F ), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
- When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!
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